What an eventful past few weeks it has been! I’ve visited four states, seen lots of old friends, celebrated anniversaries, weddings, birthdays, and had myself a grand old time. But all of this high-living has kept me away from the kitchen! So when Easter and Passover coincided this year, it seemed like a ripe opportunity to get back to it. And get back to it, I did!
First up: Easter cheesecake
Next on the docket: Passover Charoset, a roasted carrot salad, and an orange-almond cake with ginger that will knock your pretty little striped socks off.
Also, some exciting news. I have decided to take a fellowship in Washington, DC!
First up: Easter cheesecake
Next on the docket: Passover Charoset, a roasted carrot salad, and an orange-almond cake with ginger that will knock your pretty little striped socks off.
Also, some exciting news. I have decided to take a fellowship in Washington, DC!
Easiest Cheesecake You’ll Ever Make
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Directions
1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
2. Bake at 350F for 8 minutes. Cool.
Filling
Ingredients:
2 (8 ounce) containers low fat cream cheese, softened
2 eggs, beaten
3/4 cup white sugar
1 tablespoon vanilla extract
1 graham cracker pie crust
Directions
1. Preheat oven to 350F.
2. In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the eggs and vanilla extract until lightly and creamy; pour into the prepared crust.
3. Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.
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